-
1
First grate your cheese and cut (chiffonade) or tear the lettuce leaves into enough for 6 tacos, and then dice your tomatoes for topping the tacos.
-
2
Also if you want another veggie dice the olives, remember a little goes a long way.
-
3
Second in a nonstick skillet over medium to high heat cook your desired protein making sure it is finely ground.
-
4
Cook until the meat is browned then drain off the grease.
-
5
Into your meat, mix in 6 ounces of Heinz Chili Sauce, keeping the skillet on low heat till all your protein is covered in the sauce.
-
6
Next mix in the black olives.
-
7
Cover and remove from heat.
-
8
Third take a different non stick pan or skillet and over medium to high heat add the tortillas.
-
9
Depending on the size of your pan you may be able to put more than one in at a time.
-
10
Turn every minute till tortillas are warm, usually 3 minutes.
-
11
Place them a in a holder to keep them warm until you finish with the remaining tortillas.
-
12
Into your tortilla, add the meat, then the cheese (this will help melt the cheese), then a few pieces of the lettuce and last a teaspoon of the tomatoes!
-
13
Congratulations youve made tacos!!
-
14
!
-
15
Leftover meat can be stored in the fridge for a week or in the freezer for as long as needed.
-
16
Reheat meat in microwave for 2 to 3 minutes.
